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2 1/4
cups all-purpose flour
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1
cup sugar
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2
teaspoons baking powder
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1/2
teaspoon ground nutmeg
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2
eggs, lightly beaten
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1
cup dairy eggnog
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1/2
cup butter, melted
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1
teaspoon vanilla
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1/2
teaspoon rum extract
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Nutmeg-Streusel Topping
1. Preheat oven to 375 degrees F. Grease the cups of two 6-cup foil muffin pans or line with paper bake cups; set aside. In a bowl, combine flour, sugar, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.
2. In another bowl, combine eggs, eggnog, melted butter, vanilla, and rum extract. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with Nutmeg-Streusel Topping.
3. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely. Wash and dry the foil muffin pans. Return muffins to muffin pans. Cover with plastic wrap.
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1/3
cup all-purpose flour
-
1/3
cup sugar
-
1/2
teaspoon ground nutmeg
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2
tablespoons butter
In a bowl, combine flour, sugar, and ground nutmeg. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
- Servings Per Recipe 12,
- Calories 312,
- Protein (gm) 5,
- Carbohydrate (gm) 46,
- Fat, total (gm) 12,
- Cholesterol (mg) 73,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 3,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 24,
- Vitamin A (IU) 340,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 132,
- Potassium (mg) 80,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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